Caprese Orzo

It’s winter. Oh, sure, we might be having the annual January thaw, but trust me, it’s still winter. This is not wintry food. This is summery food, and in the original (at Simply Life), it’s a pasta salad. I opted not to cool it down, although I did eat cold leftovers for lunch the next day. Good both ways.

Aside from not making it a cold salad, the only other thing I changed was to use a regular ball of mozzarella rather than bocconcini, primarily because the store let me down on the mini-ball front. If they’d had them, I’d have used them.

Caprese Orzo

3/4 cup orzo
1 can chickpeas, rinsed and drained
3/4 cup fresh mozzarella, cut into bite-sized chunks
1 cup (1/2 a container) cherry tomatoes, cut in half
1/3 cup basil leaves, torn up
1/4 cup olive oil
juice of 1/2 lemon
salt and pepper

Cook the orzo according to package directions.
When it’s done, drain it and throw it into a bowl with all the rest of the ingredients.
Toss to combine.

So how’s about a little mouthful of summer in the middle of winter?

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One Response to Caprese Orzo

  1. Simply Life says:

    So glad one of my posts inspired this meals- that always makes me SO happy and excited to see!!!

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